CRISPY FRENCH FRIES RECIPE

CRISPY FRENCH FRIES RECIPE

HELLO EVERY ONE WELL COME TO MY COOKING KI DUNYA 

the perfect french fry should have an apparent crispy grease free crust that

snaps open with a puff of steam that uncovers a tender fluffy Center in this

video I'm going to show you how to make the perfect french fried potatoes and

this recipe is backed by science what's good everyone if this is the first time

we're meeting I love to cook on this website I'm not only posting

cooking post  with some of my favorite tried and true recipes but I also share

tips and strategies to help you make your own cooking post so if you're

hungry for great tasting food or making that post so there's a lot of great French fry

 recipes out there and they all look

amazing but I found the best one in a book titled the food lab better cooking

through science it's by Jake Angie Lopez and the author is actually a restaurant

trained chef who apply science to his cooking by testing all of the different

ways to approach ingredients and cooking techniques to yield the ultimate results

this is a must-have cookbook for any home and it's packed full of amazing

recipes I mean look at how many that I have bookmark here I'll be sure to put a

link in the description so you can pick yourself up one or it also makes an

amazing gift for any of your foodie friends I actually got this book for

Christmas as a gift two years ago and I absolutely loved it the ingredients that

you're going to need to make these perfect french fries are going to be

about 2 pounds of russet potatoes the russet potatoes have a high starch

content that's what's gonna make them crisp up better than the waxy ER

versions like the Yukon Golds they also maintain their fluffy interior when

they're cooked also you're going to need 2 tablespoons of distilled white vinegar

about 2 quarts of peanut oil I'm using vegetable oil and some kosher salt for

the best result it's important to use an accurate instant-read thermometer

and timer during the frying process we want to make sure that the oils at the

correct temperature in order to achieve the perfect exterior crust that makes

these rice crispy

 I'll put a link to the thermometer that I'll be using in this

post so you can pick one up from Amazon so the first step that you want to do is

peel and cut the potatoes the one thing I'd like to note is that I'm planning to

fry these potatoes in small batches in about a seven-inch saucepan that way I

don't need to use a ton of oil because of this I made sure to not buy potatoes

that are bigger than five inches long that way they can all fit into the pan

once they are peeled you'll want to cut these into 1/4 inch thick Fry's I

personally like to use a mandoline because I can get uniform cut fries that

will cook evenly I'll put a link to the mandolin in the description as well that

way you can snag them while you're picking up that thermometer I think the

one that I'm using is only like 30 bucks you can use a knife by first cutting 1/4

inch off the side of the potato to make a flat base lay the potato on the flat

part and then make 1/4 inch slices last we'll stack these and make another set

of 1/4 inch cuts to finish them off into fries you can place these cut french

fries into a bowl of water while you work on the other potatoes once the

potatoes are ready to cook you'll want to place a large pot on the stove and

add 2 quarts of water also add about 2 tablespoons of salt and the 2

tablespoons of vinegar transfer the Faiz into the pot then put

the heat on high to bring the potatoes to a boil boil the potatoes until

they're fully tender but not falling apart this totally depends on your stove

and the temperature of potatoes I'd say pull potato out about 5 minutes after

the water starts boiling and you can check if it's tender by poking it with a

fork or smashing it down or cutting it up just a disclaimer always start the

potatoes in cold water dropping them into boiling water is a bad idea because

the hot water will cook the outside of the potatoes faster than the insides

leaving you with unevenly cooked potatoes by the time that they're fully

cooked to the core the outside movie machines start to fall apart

the acids in the vinegar also help keep the potatoes intact even if you were to

accidentally boil them longer than you meant to boiling the potatoes first

washes away any excess simple sugars and ensures that the pectin and potatoes

doesn't break down during frying the pectin is what's going to give the fries

they're thick crispy walls that will house the fluffy insides after you boil

your potatoes drain them and place them on a paper towel lined baking sheet or

in a clean kitchen towel and allow them to dry for at least 5 minutes while your

fries are drying off you can start heating up your oil to 400 degrees

Fahrenheit I like to stack a small batch of fries on a spatula and then drop them

into the fryer once the oil hits 400 degrees I'm only doing a little at a

time because I know that the oil is going to expand once I drop them in and

I don't want it to flow over the pan and cause a fire and then die cook the fries

for exactly 50 seconds just make sure you move them around a bit while they

fry the oil temperature will drop down to around 360 degrees Fahrenheit and

that's okay when the time is up remove them from the oil and place them back

onto another set of fresh napkins to strain and cool I try to lay them out in

a single layer and Pat them down with another paper towel after they cool down

for a minute you can repeat this process with the rest of the fries just make

sure that you let the oil come back up to 400 degrees Fahrenheit before you do

the next small batch of french fries frying the fries the first time burst

the remaining starch granules and begin to the crust formation when all of your

fries are done you're gonna want to let them cool down to room temperature for

at least 30 minutes before frying them a second time till they're a nice light

golden brown for the best results you're gonna want to actually place the fries

in a single layer on a baking sheet and then put these in the freezer overnight

now I know this seems like a lot of time to make some french fries but hear me

out just for one second according to the book it says freezing the potatoes

causes their moisture to convert to ice forming sharp jagged crystals these

crystals damage the cell structure of the potatoes making it easier for the

water to be released and converted to steam when they are heated

and this results in a drier fluffier interior the best part because freezing

actually improves them you could do the initial blanching in frying steps in

large batches freeze them and have a constant supply of ready to fry potatoes

in your freezer for whenever you're craving them you really just need to put

in the work which honestly isn't that much work in the beginning for one day

and then you reap the rewards for many meals to come in the future so it's the

next day and we have left our fries in the freezer overnight all we need to do

is bring the oil back up to 400 degrees Fahrenheit and do another small batch at

a time you want to fry the potatoes until they are a crisp golden brown this

should take about three to five minutes just be sure to adjust your heat as you

cook to maintain the temperature of the oil around 360 degrees once I drop my

fries into the oil I'm gonna crank it up to high because I know it's gonna drop

down to almost 300 when the potatoes are finished transfer them to a bowl lined

with paper towels to drain and then season them immediately with salt the

cooked fries can be kept hot and crisp if you place them on a wire rack and set

them in a baking sheet in the oven for 200 degrees Fahrenheit while you cook

the rest of the french fries and there it is people perfectly thin and crispy

french fries the exterior is thick and crispy while the interior is nice and

fluffy with great potato flavor why the only one who eats pepper with

their ketchup hmm these fries go great with my fish and chips recipe and my

smash burger recipe

 I'll be sure to put a link in the description to those

videos once they're ready to watch I hope you enjoyed this video be sure to

pick up a copy of the food lab better home cooking through science you can

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